Sweet & Spicy Fruit Salad
8-12 servings (nytimes.com)
Shared by Spring Hill member Karen Shilling. This recipe by Melissa Clark and has many, many 5 star reviews. With the melon in this week’s bag, and ripe berries and stone fruit, this will make a beautiful fruit salad.
- 1/3 cup granulated sugar
- 1 serrano chili, halved or 1 whole jalapeño cut into desired sections
- 1 whole dried star anise (found in the bulk section of the coop)
- 7-8 cups mixed cut fruit; such as melon, kiwi, peaches, plums, any berry, mango, pineapple, oranges, grapefruit, pear, or bananas
- 2 tsp. chopped tarragon
- 2 tsp. chopped basil
- Flaky sea salt, to taste
- Black pepper, to taste
- Mascarpone or crumbled ricotta salata, for garnish (optional) or sour cream, crème fraiche, parmesan, feta, goat cheese, or no cheese
1. Place sugar, ¾ cup water, chili and star anise in a small pot and bring to a bow. Simmer for 10 – 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance. Store in the refrigerator.)
2. Toss the fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad.